Ulli Theeyal

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Ulli Theeyal


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 5
  • Shallots: 20 nos.

  • Freshly grated coconut: 1 cup

  • Black peppercorns: 1 tbsp

  • Cumin seeds: 1/2 tsp

  • Coriander seeds: 1 tbsp

  • Dry red chillies: 4

  • Curry leaves: 1 sprig

  • Tamarind: 1 lemon size

  • Turmeric powder: 1/2 tsp

  • Salt: 1 tsp

  • Coconut oil: 4 tbsp


  • Soak shallots in water for 10 to 15 mins so that they can be easily peeled off.
  • Chop the bigger shallots and keep the smaller ones as it is.
  • Heat 1 tbsp oil in a pan,add 3 broken dry red chillies,black peppercorns,cumin seeds and coriander seeds.
  • Dry roast for some time till the dry chillies change the colour.
  • Add grated coconut and roast on low flame till it turns light brown.
  • Switch off the flame and keep aside,let it cool down.
  • Ground this by adding 1/2 cup of water into fine paste.
  • In the same pan,add 3 tbsp oil, add shallots and saute till the onions become soft.
  • Add salt and turmeric powder and mix well.
  • Soak tamarind in a cup of water and pour the pulp into the pan.
  • Add the ground paste with 1 cup of water and cook for 10 mins. Keep stirring in between.
  • Cook till the gravy thickens and switch off the flame.
  • For tempering,heat a kadai, add 1 tbsp of oil,add mustard seeds and curry leaves. Let it splutter.
  • Add dry red chilli and finely chopped shallots and saute on medium to high flame till it turns brown.
  • Add this to the theeyal and mix.
  • Keep it covered for 10 mins before serving.